Widmann’s Apple Tart
Print Recipe
This is a recipe that my dad brought with him from Württemberg.
Course
Cake
Cuisine 
Ingredients
Short-crust pastry
- 250 g flour
- 125 g butter cold, cut into small cubes
- 65 g sugar
- 1 pinch of salt
- 1 egg
Filling
- 5 apples firm and tart
- 60 g sugar
- 60 g butter
- 50 g chopped almonds optional
For serving
- Crème fraîche
Instructions
- Preheat the oven to 180°C.
- In a large bowl, combine the flour, sugar, and a pinch of salt.
- Add the cold, cubed butter. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs, without any large lumps of butter.
- Add the egg and mix until the dough comes together. If the dough is too dry, add a tablespoon of cold water.
- Press the dough into a buttered springform tin, ensuring it covers the base and sides evenly.
- Peel, core and slice the apples. Arrange them neatly in the pastry shell.
- Sprinkle the apples with the sugar.
- Melt the butter and pour it evenly over the apples.
- If using, scatter the chopped almonds on top.
- Bake in the preheated oven for approximately 45 minutes, or until the apples are tender and the pastry is golden.
- Remove from the oven and allow the tart to cool slightly before serving.
- Serve with crème fraîche.
Notes
ChatGPT suggests adding a pinch of cinnamon or nutmeg to the apples for added warmth and depth. Over my dead body!